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Carrot Coconut Curry Soup

Course Soup
Servings 4


  • 2 tbsp. olive oil extra virgin
  • 1 yellow onion diced
  • 1 cup carrots shaved and diced
  • 3 garlic cloves minced
  • 1 tbsp. red curry paste
  • 1 tbsp. cumin
  • sprinkle crushed red pepper flakes as spicy as you'd like
  • 1 cup chicken broth or veggie broth
  • 1 1/2 cups coconut milk
  • 1 tbsp lime juice
  • Toppings EVOO, crushed red pepper flakes, cilantro


  1. Heat oil in sauce pan or soup pot over medium-high heat for a few minutes.  Add in onions and carrots and sauté for 5 minutes, or until the onions become translucent.  Add in garlic, and sauté for a minute.  Then add in red curry paste, cumin, and red pepper flakes.  Season with salt and pepper to taste.
  2. Add in broth and coconut milk and bring to a boil, then simmer for about 10 min or until carrots have softened.
  3. Take soup off heat, and let cool slightly.  Blend soup in blender or use and immersion blender to puree.  (I personally used my Vitamix blender on the soup option.)  Add in lime juice and blend a little more.  I seasoned with a little more salt and pepper, too.
  4. Pour into bowls.  Garnish with more olive oil, red pepper flakes, and cilantro.